New York Cheesecake

Finely crush the biscuits and mix with melted butter. Press into a 24cm springform pan and chill for 10 minutes.

Beat cream cheese with sugar until smooth. Add eggs one at a time, mixing gently to avoid incorporating too much air.

Fold in sour cream, vanilla and flour. Pour the mixture over the biscuit base.

Bake at 160°C (320°F) for 60 minutes. The center should still have a slight wobble.

Turn off oven and leave cheesecake in oven with door slightly ajar for 1 hour.

Refrigerate for at least 4 hours, preferably overnight before serving.